Roasted Radishes & Root Vegetables

High-heat roasting mellows a radish’s peppery flavor and turns it into a whole new root vegetable.  In this recipe I roast radishes and a melody of root vegetables and serve them with an avocado dressing.  Let’s get started…

Ingredients

Serves 4

1 bunch of radishes, washed and trimmed.  Half the large ones.

5 yellow beets washed and trimmed cut half then quartered

4 medium carrots  peeled

1 tablespoon extra virgin olive oil

¼ cup roasted pepitas (pumpkin seeds)

1 avocado, peeled

8 sprigs fresh cilantro plus 1 tablespoon chopped.

Juice of 1 lime

½ cup crema Mexicana (sour cream or crème fraîche)

Salt and pepper

Preparation

Heat the oven to 350°F.  Place the radishes, beets and carrots in a 9 by 13 inch baking dish.  Toss with 1 tablespoon of olive oil, season with salt and pepper and bake for 50 minutes until tender. Cut the carrots into 2 inch segments.

In a blender, liquify the cilantro with ¼ cup of water.  Add the lime juice and avocado and   liquify and transfer the contents to a small bowl.  Add crema, mix and season with salt.  Add milk to thin the dressing.

To serve, spoon the crema dressing on the bottom of the serving dish, plate the roasted vegetables and garnish with cilantro and roasted pepitas.

Buen Provecho.

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